Summer Zucchini Salad With Pine Nuts, Pecorino and Fresh Mint
This is a beautiful, fresh Italian side salad inspired by a wonderful Italian woman named Lalitya, a wonderful chef, I knew in Italy many years ago. She is a master of the simple and divine. The toasted pine nuts add a nice crunch. And the fresh mint, a surprise punch to this salad. If you don’t do dairy, this salad is still absolutely wonderful. Zucchinis are a delicious and light summer squash in peak season and this dish is cook-free, simple, easy and refreshing. Zucchinis are high in vitamins and minerals and are known to lower blood sugar, if like me you are watching that and contribute to healthy digestion.
Serves 4 to 6
Gather
2 large zucchini, thin ribbons made by using a peeler down the sides of the zucchini
½ cup/ 68 grams toasted pine nuts
1 lemon, cut in half
2 tablespoons olive oil
1 tablespoon freshly chopped mint
Salt and pepper to taste
Pecorino cheese, ribbons using a vegetable peeler.
Make
In a medium, low profile bowl, layer the zucchini ribbons, sprinkle the pine nuts, fresh mint and the pecorino ribbons over the zucchini layers.
When ready to serve, drizzle olive oil over the zucchini, squeeze the lemon halves over the plate and finish with salt and pepper to taste. Serve.
